Ok…I’m actually only 23 still…but my dad just told me that according to the way Taiwanese people count age, I’m supposed to be 25 this year. I’m kind of sceptical of the Taiwanese age counting system though. Everyone begins life with one year to the count. So once you pop out, you’re already one year old. Apparently, it also doesn’t really matter what day and month of the year your date of birth is; everybody moves on to the next age once the year changes.

But yeah. Even just toying with the thought that I’m 25 in Taiwanese years feels odd. That kind of freaks me out just thinking about it. I’m glad that I’m really only 23. I don’t know if I’m ready to be two years older. In fact, sometimes I get weirded out looking in the mirror and realizing I’m actually an adult now. Yeah. I know. Weird.

So…I figured now since my first term has ended…and since I’ve stopped my weekly emails regarding my time in the training…I need another outlet to write about life…ergo…this entry…which should be the first of many during this term break…and did I mention it’s 7 weeks long? Yea. I just had to bold that.

Now…you might be wondering…why is the title of this post “Stuffed Dead Pig Intestines”? At least this would be something I would wonder if I was reading this blog. Well, to satisfy your curiousity and mine (if I wasn’t the one writing this blog), the logical answer is that one of the things I learned how to do yesterday was to stuff sausages. And of course, “Stuffed Dead Pig Intestines” engenders much more of a reaction than mere “Sausages.”

On the one hand, the making of sausages is an interesting technique; on the other hand, it seems somewhat obscene to be stuffing peices of ground dead pig into the ground dead pig’s own intestines. But in the end…all that really matters is that these sausages will taste pretty darn good. Yup. These are the kind of things you pick up on the side when all you do in Taiwan is act as your parent’s shadows.